Pozole is a traditional stew from Mexican cuisine.
Makes 6-8 servings
- 1.5kg pork shoulder, cut into 2-inch pieces
- black pepper
- 1 large onion, chopped into large pieces
- 3 cloves garlic, chopped
- 1 tsp whole cloves
- 1 tsp cumin seeds
- 1 bay leaf
- 473ml clamato
- 500ml chicken Broth
- 6-8 mixed dried chillies
- 3 cans hominy, drained and rinsed (use canned sweetcorn, if you can’t find hominy)
- Thinly sliced green cabbage
- Freshly chopped coriander
- Season pork with salt and pepper.
- In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, clamato and broth. Add enough water to cover pork by 2 inches. Bring to a boil, cover then reduce to a simmer. Let simmer 1 ½ hours. (You may need to skim foam off top)
- Place dried chiles into a medium bowl and pour 500ml boiling water over. Let soak 30 minutes. Place chillies and about 100ml of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.
- Add the chilli puree and hominy to the pot with pork. Continue to simmer, and keep covered, until pork is very tender. This can take 1 hour and 30 minutes more.
- Serve pozole with fresh coriander and cabbage.
Lime wedge & coriander